{"id":15702,"date":"2020-01-15T21:04:11","date_gmt":"2020-01-15T21:04:11","guid":{"rendered":"http:\/\/recettes-gourmandes-de-joce.fr\/?page_id=15702"},"modified":"2024-06-28T10:32:47","modified_gmt":"2024-06-28T10:32:47","slug":"veau-marengo-italie","status":"publish","type":"page","link":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/index\/recettes-regionales-mondiales\/recettes-du-monde-salees\/veau-marengo-italie\/","title":{"rendered":"Veau Marengo Italie."},"content":{"rendered":"

D’apr\u00e8s une recette du site Gustave.com<\/span><\/em><\/span><\/span><\/p>\n

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Ingr\u00e9dients pour 6 personnes<\/span><\/span><\/em><\/span><\/p>\n

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1,200kg de saut\u00e9 de veau<\/span><\/span><\/em><\/span><\/p>\n

1 gros oignon<\/span><\/span><\/em><\/span><\/p>\n

3 belles gousses d’ail<\/span><\/span><\/em><\/span><\/p>\n

3 tomates<\/span><\/span><\/em><\/span><\/p>\n

150 g de champignons de Paris frais<\/span><\/span><\/em><\/span><\/p>\n

2 carottes<\/span><\/span><\/em><\/span><\/p>\n

2 feuilles de laurier<\/span><\/span><\/em><\/span><\/p>\n

2 branches de thym frais<\/span><\/span><\/em><\/span><\/p>\n

1 bouquet de persil plat<\/span><\/span><\/em><\/span><\/p>\n

1 cube de bouillon de volaille<\/span><\/span><\/em><\/span><\/p>\n

125 ml de vin blanc sec<\/span><\/span><\/em><\/span><\/p>\n

1 morceau de beurre<\/span><\/span><\/em><\/span><\/p>\n

2 c \u00e0 s de concentr\u00e9 de tomate<\/span><\/span><\/em><\/span><\/p>\n

3 c \u00e0 s rase de farine<\/span><\/span><\/em><\/span><\/p>\n

\u00bc de jus d’un citron<\/span><\/span><\/em><\/span><\/p>\n

Huile d’olive<\/span><\/span><\/em><\/span><\/p>\n

Sel et poivre<\/span><\/span><\/em><\/span><\/p>\n

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Peler et \u00e9mincer l’oignon, peler et \u00e9craser les gousses d’ail, laver et couper les tomates en 8.<\/span><\/span><\/em><\/span><\/p>\n

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Nettoyer les champignons et coupez les en deux, laver et ciseler le persil. Dissoudre le cube de volaille dans 500ml d’eau chaude.<\/span><\/span><\/em><\/span><\/p>\n

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Mettre le beurre et l’huile dans une cocotte, y mettre le veau sal\u00e9 et poivr\u00e9 \u00e0 dorer sur toutes les faces<\/span><\/span>. Lorsque la viande est dor\u00e9e, ajouter les oignons.\u00a0<\/span><\/span><\/em><\/span><\/p>\n

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Les rondelles de carottes et l’ail, m\u00e9langer. <\/span><\/span>Laisser suer le temps que les oignons deviennent translucides, saupoudrer de farine.\u00a0<\/span> <\/span><\/span><\/em><\/span><\/em><\/span><\/p>\n

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M\u00e9langer et laisser l\u00e9g\u00e8rement roussir, ajouter ensuite le vin blanc et le bouillon \u00e0 hauteur du veau<\/span><\/span><\/span><\/em><\/span><\/em>. M\u00e9langer, ajouter les tomates, la moiti\u00e9 du persil.<\/em><\/span><\/span><\/p>\n

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Ajouter le concentr\u00e9 de tomate, remuer<\/em><\/span>. Saler, poivrer et laisser mijoter \u00e0 feu doux au moins une heure trente.<\/span><\/span><\/em><\/span><\/p>\n

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Remuer r\u00e9guli\u00e8rement pour ne pas que la viande n’attache, le niveau de la sauce va diminuer de moiti\u00e9 et se concentrer. Dix minutes avant la fin de la cuisson, mettre un morceau de beurre \u00e0 fondre dans une po\u00eale et y mettre \u00e0 dorer les champignons sal\u00e9s et poivr\u00e9s.<\/span><\/span><\/em><\/span><\/p>\n

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Lorsqu’ils sont dor\u00e9s les mettre dans la cocotte, remuer et poursuivre la cuisson encore 10 minutes.<\/span><\/span><\/em><\/span><\/p>\n

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Au moment de servir ajouter une petite moiti\u00e9 du jus d’un citron et parsemer du persil restant.<\/span><\/span><\/em><\/span><\/p>\n

J’ai accompagn\u00e9 ce plat de spaghettis, mais le riz ou les pommes de terre l’accompagne aussi tr\u00e8s bien.<\/span><\/span><\/em><\/span><\/p>\n

Bon app\u00e9tit!<\/span><\/span><\/em><\/span><\/p>\n

\"\"\u00a0\"\" \"\"<\/p>\n

\"\"<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

D’apr\u00e8s une recette du site Gustave.com Ingr\u00e9dients pour 6 personnes 1,200kg de saut\u00e9 de veau 1 gros oignon 3 belles gousses d’ail 3 tomates 150 g de champignons de Paris frais 2 carottes 2 feuilles de laurier 2 branches de thym frais 1 bouquet de persil plat 1 cube de bouillon de volaille 125 ml … <\/p>\n

Lire la suite<\/a><\/p>\n","protected":false},"author":2,"featured_media":85274,"parent":206,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-15702","page","type-page","status-publish","has-post-thumbnail","hentry","nodate","item-wrap"],"_links":{"self":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/15702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/comments?post=15702"}],"version-history":[{"count":4,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/15702\/revisions"}],"predecessor-version":[{"id":85276,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/15702\/revisions\/85276"}],"up":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/206"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media\/85274"}],"wp:attachment":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media?parent=15702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}